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Quinoa Tabouli

Posted by Peggy on June 29, 2010

Quinoa Tabouli
Recipe: Quinoa Tabouli


  • 1/4 cup dry quinoa*
  • 3 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 cup chopped onion or scallion
  • 1 small tomato, seeded and cut into 1/4 -inch dice (1 cup)
  • 1 cucumber, peeled seeded and cut into 1/4 -inch dice (1 cup)
  • 1 large bunch Italian parsley, remove leaves from stems, wash and finely chop (1 cup)
  • 1 small bunch fresh mint, washed and finely chopped (1/2 cup)


  1. Cook quinoa in salted water according to package instructions.
  2. Whisk together vinegar and olive oil. Stir in cooked quinoa, onion, tomato, cucumber, parsley and mint. Season to taste with kosher salt and freshly ground pepper. Served chilled or at room temperature. (May be made up to 24 hours in advance.)

*I used red quinoa, but any type is fine

Time: 30 minutes

Number of servings (yield): apx. 3 1/2 cups

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